A large handful of chopped rainbow chardor whatever chard you've got
50gof sweet potatoes very thinly sliceduse a peeler rather than a knife, to get them as thin as possible, if you don't want to do that, increase the cooking time to about 25 minutes
Beat the 6 eggs with the sea salt and paprika. Stir in the chard until well mixed. Stir in the sweet potatoes and half of the cheese.
Pour into the Instant Pot cake pan, grease the pan first by brushing a bit of extra virgin olive oil all over the inside.
250 ml cold water in the inner pot. Trivet in place. Cake pan on trivet.
Lid on. Steam release pointing to sealing if you don’t have a self-sealing lid (and if you don’t, check out the Instant Pots with self-sealing lids, so handy!).
Programme 20 minutes by pressing Manual / Pressure Cook and using the - and + buttons (or the dial if you have the Instant Pot Duo Evo Plus).
I did a natural pressure release as I was busy but it would have been okay to do a pressure release after about 5 minutes on Keep Warm. You can quickly transfer it to the grill or air fryer with a bit of extra cheese to brown the top if you want
Only got normal potatoes? It will work too but you could always try my Instant Pot Chorizo Frittata.*TerminologyQuick pressure release (QPR, also called quick release or QR) means venting the steam as soon as the pressure cooking process finishes, i.e. moving the steam release handle from Sealing to Venting.Natural pressure release (NPR, also called natural release or NR) means letting the float valve pop back down of its own accord, so basically you don’t need to do anything at the end and can keep your feet up. If it takes over 15 minutes, you're ok to release the rest of the steam (by turning the steam release handle to Venting) that may be left in order to unlock and open the lid.Sometimes you'll see me talk of a combination of NPR followed by a QPR. For example a recipe may have a 4 minute NPR followed by a QPR. You wait for 4 minutes at the end of the pressure cooking time and then do a QPR by moving the steam release handle from Sealing to Venting.